Polyphenolic content and bactericidal effect of Mexican Citrus limetta and Citrus reticulata

In this study, total phenolics, total flavonoids, hesperidin and ascorbic acid contents in bagasse, juice and seed of mexican sweet lime ( Citrus limetta ) and mandarine ( Citrus reticulata ) were determined at two commercial maturity stages (maturation index), as well as their bactericidal effect o...

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Bibliographic Details
Published in:Journal of food science and technology 2017-02, Vol.54 (2), p.531-537
Main Authors: Damián-Reyna, Andrés Alejandro, González-Hernández, Juan Carlos, Maya-Yescas, Rafael, de Jesús Cortés-Penagos, Consuelo, del Carmen Chávez-Parga, Ma
Format: Article
Language:English
Subjects:
Acids
Analysis
Antimicrobial agents
Aqueous solutions
Bacteria
Chemistry
Chemistry and Materials Science
Chemistry/Food Science
Citrus fruits
Citrus reticulata
Escherichia coli
Flavonoids
Food
Food Science
Health
Nutrition
Original
Original Article
Polyphenols
Seeds
Staphylococcus aureus
Studies
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Summary:In this study, total phenolics, total flavonoids, hesperidin and ascorbic acid contents in bagasse, juice and seed of mexican sweet lime ( Citrus limetta ) and mandarine ( Citrus reticulata ) were determined at two commercial maturity stages (maturation index), as well as their bactericidal effect on Escherichia coli and Staphylococcus aureus . The results showed that bagasses had the highest total phenolics, total flavonoids, and hesperidin content for both, C. limetta , and C. reticulata ; highest ascorbic acid contents were found in C. limetta juice (3.36 ± 0.25 mg g −1 DW) and C. reticulata bagasse (3.83 ± 0.37 mg g −1 DW). All tested extracts showed bacterial growth inhibition at 50 and 800 µg mL −1 . Bagasse extracts of both fruits showed the highest inhibitions (>90%) on tested bacteria. Total phenolics, total flavonoids, and hesperidin contents, as well as bactericidal effect increased with maturity. Results indicated that both Mexican citric fruits ( C. limetta and C. reticulata ) were good sources of antioxidant and bactericidal agents.
ISSN:0022-1155
0975-8402
DOI:10.1007/s13197-017-2498-7